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Critic-Turned-Cook Steps Up Her Game at Tom Douglas' Culinary Camp
I went to camp this week. Not weenie-roasting, Kumbaya-singing, capture-the-flag camp, but the Tom Douglas Culinary Camp: five days of demos and eating, cooking competitions and more eating, then some drinking and some snacks, and maybe the chance to chat up a famous chef like Vikram Vij from Vij's in Vancouver, B.C., a restaurant that's so freaking fantastic people are willing to wait three hours for a table.Critic-Turned-Cook Searches for Signature Dish
What's your signature dish? You don't have to be a four-star chef to have a dish that defines you. My grandmother was famous for her baked beans, fried chicken, and snappy dill pickles. Like the scribbled handwriting that has become illegible over time, my signature dish has shifted through the years.Critic-Turned-Cook Enjoys a Double Helping of Mario Batali
Watching a playful exchange between culinary giants Mario Batali and Tom Douglas reminded me of a key ingredient in the making of a great chef: that intangible quality known as charisma. You can't learn it in cooking school. You can't fake it until you make it. You've either got it or you don't. And those two have got it going on.Palace Kitchen in Seattle: The Best Tom Douglas Restaurant?
Smoky lamb sausage appetizer and gateau basque dessert. [Photographs: Erin Zimmer] Palace Kitchen 2030 5th Avenue, Seattle Washington 98121 (b/n Virginia and Lenora Street; map); 206-448-2001 tomdouglas.com/palace-kitchen Tom Douglas has a bakery, pizzeria, seafood restaurant, Greek spot, and two other eateries in Seattle, all within walking distance of each other. Depending on what food mood you're in, you'll find the right one—or if you're just hungry (and in town for a day) you'll feel overwhelmed and confused. Which to pick?! On a recent visit, Carey and I squeezed in both Palace Kitchen for dinner and Dahlia Bakery for breakfast within about ten hours of each other. We were that serious about experiencing the Tom Douglas juggernaut that Ed (and...What Are You Grilling This Labor Day Weekend?
Labor Day weekend brings grills out in force in this country, and I'm definitely going to be cranking up my decrepit Weber Kettle on Cape Cod (Note to self: replace the Kettle next summer). Though my wife Vicky is going to be after me to grill something healthy like fish or boneless, skinless chicken breasts, I'm afraid I'm leaning toward steak, specifically my friend and sometime co-author Tom Douglas' Rib Eye Steak with Garlic Bruschetta and Aged Balsamic Vinegar. It comes from Tom's cookbook, Tom Douglas' Seattle Kitchen. This recipe is easy, quick, and will have your guests moaning with pleasure. Tom calls for boneless rib-eyes, but if you can find bone-in rib steaks buy them. The bone imparts a...Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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